Recipe: Coconut Pineapple Flan

Break the eggs into a bowl, add half the sugar, the cornstarch and vanilla extract and whisk vigorously without letting the mixture whiten. Add the liquid cream and mix.
Pour the milk and remaining sugar into a saucepan, mix, bring to a boil and remove from heat.
Incorporate the hot milk into the previous mixture and beat well. Pour everything back into the saucepan and cook over medium heat whisking quickly. As soon as the cream thickens, remove the saucepan from heat.
Add the coconut and mix.
Roll out the pastry on a high-sided dish, prick with a fork
Pour the cream into the mold lined with pastry, spread and smooth the surface of the flan with a spatula.
Decorate with pineapple slices, and bake for 20 minutes at 240°C.
Remove from oven and let cool. Enjoy chilled.